Macadamia and White Chocolate Biscotti

    1 hour 13 minutes

    This is a softer biscotti and makes a wonderful addition to a dessert plate. It uses a double cook log method to form the biscuits.

    56 people made this

    Serves: 56 

    • 250g butter
    • 1 1/2 cups (340g) sugar
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 1/4 cup (60ml) amaretto liqueur
    • 4 cups (500g) plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/3 cups diced macadamia nuts
    • 1 1/3 cups white chocolate chips

    Preparation:20min  ›  Cook:33min  ›  Extra time:20min cooling  ›  Ready in:1hour13min 

    1. Preheat oven to 165 degrees C. Grease a baking tray or line with baking paper.
    2. In a large bowl cream together butter and sugar until fluffy. Mix in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
    3. Divide dough into 4 equal parts. Place each 1/4 of dough on baking tray and form into logs about 35cm long and 4cm wide.
    4. Bake 25 minutes in the preheated oven until very lightly brown. Cool and cut diagonally into 1cm slices. Arrange slices on baking tray and continue baking 8 minutes, until golden brown.


    Amaretto is an Italian sweet almond-flavoured liqueur. It is made from a base of apricot and/or almond stones.

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    Reviews in English (48)


    Absolutely delicious. I've made many biscotti and this by far is one of the best recipies. Granted - it's definitely "NOT" low fat or low calorie but that's what makes this cookie so scrumptious. Splurge and try this. You'll love it. I only had walnuts and regular chocolate chips and it still turned out wonderfully.  -  30 Mar 2006  (Review from Allrecipes USA and Canada)


    Very, very good! Definetly use the liquer, it makes all the difference in the taste! Dipped my biscottis in dark chocolate and drizzled with white. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.  -  14 May 2007  (Review from Allrecipes USA and Canada)


    Great recipe!! To make them not so soft, after I cut up the logs into pieces, I baked them a little while longer on each side. They turned out perfect.  -  08 Aug 2008  (Review from Allrecipes USA and Canada)